It’s a simple, homemade egg curry recipe. Nothing fancy, just pure comfort. Egg curries are always seen as quick and easy non-veg options-perfect when you want something tasty without spending hours in the kitchen. This one’s made with hard-boiled eggs, tomatoes, onions, and coconut milk. If you don’t have coconut milk at home, no worries-you can easily substitute it with regular milk. It still turns out delicious.
Egg curries can be made in hundreds of ways, each region adding its own twist. But what makes this one special is the balance-quick to prepare, yet rich in taste. No shortcuts on flavour. The curry is thick, creamy, and packed with protein, making it ideal for a power-filled morning. Serve it with appam, chapathi, rice, or even a simple piece of toast. One bite, and it feels like home.
Kerala Egg Curry
Ingredients
Instructions
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In a pan, heat oil and add chopped ginger and garlic. Sauté for a few minutes until the raw smell goes away.
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Add sliced onions, curry leaves, and a pinch of salt. Sauté well until the onions turn translucent.
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Add chopped tomatoes and cook until soft.
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Now add the masala powders — turmeric powder, chilli powder, and garam masala. Mix everything well.
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Once the masala is well combined, add enough water to make a gravy.
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Gently add the eggs (either whole or halved boiled eggs) and let the curry boil for a few minutes so the flavors blend.
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Finally, add coconut milk and cook for a few more minutes. Do not let it boil after adding coconut milk — turn off the flame just before it starts boiling.
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Best served with Idiyappam or Appam.